CN106579380A - 一种猴面包饮料及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Water Supply & Treatment (AREA)
- Zoology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种猴面包饮料及其制备方法,其特征在于,包括以下重量份的原料:猴面包汁18份‑22份、柿子汁10份‑15份、薄荷水4份‑7份、蜂蜜3份‑5份、柠檬汁5份‑8份,余量为矿泉水。其生产工艺包括以下步骤:猴面包浓缩果汁的制备、柿子汁的制备、混合调配、均质、UHT杀菌、冷却、装罐。本发明采用独特的制备工艺,对柿子进行预处理,有效的去除了柿子中富含的单宁成分,改善了柿子口感苦涩的缺点,使其口味更为甘甜、清爽可口;该饮料营养均衡,不含食品添加剂,乃纯天然果汁制备,富含猴面包和柿子中的多种营养成分,具有提神、醒脑、抗疲劳、清凉败火等功效,适合各类人群提神、醒脑之用。
Description
技术领域
本发明涉及饮料加工领域,具体而言涉及一种猴面包饮料及其制备方法。
背景技术
现如今,人的生活节奏越来越快,工作、学习越来越忙,没有过多的时间去休息放松自己,长时间高度集中精神进行工作和学习,大脑的运行速度有可能受到影响,会产生倦意,想打瞌睡等问题。每当此时,许多人选择通过饮用提神饮料进行提神。
猴面包,被誉为超级水果,其水果的抗氧化能力指数(ORAC)高达1400/g,超过巴西莓(Acai)和枸杞(Gojiberries)的两倍,是常见抗氧化水果如蔓越莓、蓝莓、石榴的6倍;钾(K)含量是香蕉(公认的高钾水果,有助於去水肿利尿)的6倍,维生素C含量是橙子的6倍。猴面包的膳食纤维高达50%,有利於心血管健康。镁含量百分比与椰汁(盎司百分比计算)相当,而钙含量是牛奶的两倍之多,并且富含其他的微量元素,同时被称为维生素B果,有够有效的缓解大脑疲劳,以达到提神、醒脑等作用。
柿子:是柿科植物干果类水果,成熟季节在十月左右,果实形状较多,如球形、扁桃、方形等;柿子营养价值很高,含有丰富的蔗糖、葡萄糖、果糖、蛋白质、胡萝卜素、维生素C、瓜氨酸、碘、钙、磷、铁。所含维生素和糖分比一般水果高1~2倍左右,假如一个人一天吃一个柿子,所摄取的维生素C,基本上就能满足一天需要量的一半。中国传统医学认为,柿子味甘、涩,性寒,归肺经。《本草纲目》中记载“柿乃脾、肺、血分之果也。其味甘而气平,性涩而能收,故有健脾涩肠,治嗽止血之功。”同时,柿蒂,柿霜,柿叶均可入药。
具研究证明,柿果与其他水果最大的区别在于它含有高出其他水果十多倍甚至几十倍的单宁类物质,而水溶性单宁是柿果产生涩味的主要物质,而使其入口有苦涩感,影响其食用口感。
薄荷:土名叫“银丹草”,为唇形科植物,即同属其他干燥全草。多生于山野湿地河旁,根茎横生地下,多生于2100米海拔高度,但也可在3500米海拔上生长,是一种有特种经济价值的芳香作物。薄荷味辛、性凉,无毒;功能主治:疏散风热、清利咽喉、透疹止痒、消炎镇痛。主治风热表症,头痛眩晕,目赤肿痛,咽痛声哑,鼻渊,牙痛,麻疹不透,隐疹瘙痒,肝郁胁痛脘胀,瘰疬结核等症。
发明内容
本发明的目的在于以猴面包汁、柿子汁为原料,同时添加薄荷水、蜂蜜、柠檬汁开发出一种具有提神、醒脑等功效的即饮饮料。
一种猴面包饮料的技术方案是:由猴面包汁、柿子汁、薄荷水、蜂蜜、柠檬汁配制而成,按照重量份数计算:猴面包汁18份-22份、柿子汁10份-15份、薄荷水4份-7份、蜂蜜3份-5份、柠檬汁5份-8份,余量为矿泉水。
一种猴面包饮料的制备方法是通过以下步骤加以制备:
1)猴面包浓缩果汁的制备:
①初榨:将洗净的、新鲜的猴面包果肉放入双螺旋压榨机中进行榨汁,制得猴面包的初榨果汁;
②澄清:在初榨汁中加入果胶酶进行澄清处理;
③超滤:用UF膜对静置后已澄清的果汁进行过滤,除去果汁中的悬浮固定物;
④反渗透浓缩:将过滤后的果汁在1-10MPa的压力下通过醋酸纤维素反渗透膜,通过反渗透浓缩技术制得猴面包的浓缩果汁;
2)柿子汁的制备:柿子,洗净、去皮取果肉,将取出的柿子果肉放入压榨机中搅拌成泥糊状,再将泥糊状的果肉置于干燥的铁锅中,加入足以浸没果肉的95%乙醇,密封加热,温度控制在50-65℃,时间为5-8小时,加热过后,打开锅盖,加入一定量的大豆粉,其添加量为柿子果肉量的0.75%-0.9%,充分搅拌30-40分钟后,用滤布进行过滤,得到柿子汁,再将柿子汁放入蒸馏罐中,在78℃的条件下,蒸馏分离出其所含的乙醇,蒸馏结束后,用胶头滴管从蒸馏罐中吸取少量柿子汁,并将其滴入到铬酐的硫酸水溶液中,如果使清澈的铬酐的硫酸水溶液由橙色变为不透明的蓝绿色,说明柿子汁中的乙醇未完全蒸馏,需继续蒸馏,直至乙醇完全蒸馏出去,即可得到柿子汁;
3)混合调配:按原料配比,将猴面包浓缩果汁、柿子汁、薄荷水、蜂蜜、柠檬汁倒入到调配罐中,之后加入余量的矿泉水进行调配,并充分混合;
4)均质:用卫生泵将充分混合后的溶液送入均质机中进行均质;
5)UHT杀菌:将均质后的混合溶液泵入到UHT杀菌设备中进行杀菌,杀菌温度达到130-135℃之后保持15-18秒;
6)冷却、装罐:将杀过菌的饮料冷却至室温,进行装罐。
本发明的有益效果:
1.柿子中富含的单宁为水溶性单宁,易溶于水和酒精等,并且单宁容易和蛋白中氨基酸的氨基端结合,使蛋白质变性凝固沉淀。本发明中的制备工艺通过对柿子果肉预处理,通过添加乙醇可以萃取出柿子中的单宁,进而加入大豆粉,大豆粉中富含水溶性蛋白质,单宁和水溶性蛋白质进行反应生成沉淀物,从而有效的对单宁进行了去除,改善了柿子的苦涩的口感。
2.本发明不添加任何食品添加剂,天然健康,满足人们对果汁饮料安全、营养和风味口感越来越高的需求。
下面将结合本发明的实施例,对本发明的实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域内的普通技术人员在没有做出创造性劳动的前提下所获得的所有其他的实施例,都属于本发明保护的范围具体实施方式
具体实施方式,实施例1,称取猴面包汁18公斤、柿子汁10公斤、薄荷水4公斤、蜂蜜3公斤、柠檬汁5公斤,矿泉水60公斤,其制备工艺为:
1)猴面包浓缩果汁的制备:
①初榨:将洗净的、新鲜的猴面包果肉放入双螺旋压榨机中进行榨汁,制得猴面包的初榨果汁;
②澄清:在初榨汁中加入果胶酶进行澄清处理;
③超滤:用UF膜对静置后已澄清的果汁进行过滤,除去果汁中的悬浮固定物;
④反渗透浓缩:将过滤后的果汁在8MPa的压力下通过醋酸纤维素反渗透膜,通过反渗透浓缩技术制得猴面包的浓缩果汁;
2)柿子汁的制备:柿子,洗净、去皮取果肉,将取出的柿子果肉放入压榨机中搅拌成泥浆状,再将泥糊状的果肉置于干燥的铁锅中,加入足以浸没果肉的95%乙醇,密封加热,温度控制在56℃,时间为6小时,加热过后,打开锅盖,加入一定量的大豆粉,其添加量为柿子果肉量的0.75%,充分搅拌30分钟后,用滤布进行过滤,得到柿子汁,再将柿子汁放入蒸馏罐中,在78℃的条件下,蒸馏分离出其所含的乙醇。蒸馏结束后,用胶头滴管从蒸馏罐中吸取少量柿子汁,并将其滴入到铬酐的硫酸水溶液中,如果使清澈的铬酐的硫酸水溶液由橙色变为不透明的蓝绿色,说明柿子汁中的乙醇未完全蒸馏,需继续蒸馏,直至乙醇完全蒸馏出去即可得到柿子汁;
3)混合调配:按原料配比,将18公斤猴面包浓缩果汁、10公斤柿子汁、4公斤薄荷水、3公斤蜂蜜、5公斤柠檬汁倒入到调配罐中,之后加入60公斤的矿泉水进行调配,并充分混合;
4)均质:用卫生泵将充分混合后的溶液送入均质机中进行均质;
5)UHT杀菌:将均质后的混合溶液泵入到UHT杀菌设备中进行杀菌,杀菌温度达到130℃之后保持15秒;
6)冷却、装罐:将杀过菌的饮料冷却至室温,进行装罐。
实施例2,称取猴面包汁20份、柿子汁12份、薄荷水6份、蜂蜜5份、柠檬汁6份,矿泉水51份,其制备工艺为:
1)猴面包浓缩果汁的制备:
①初榨:将洗净的、新鲜的猴面包果肉放入双螺旋压榨机中进行榨汁,制得猴面包的初榨果汁;
②澄清:在初榨汁中加入果胶酶进行澄清处理;
③超滤:用UF膜对静置后已澄清的果汁进行过滤,除去果汁中的悬浮固定物;
④反渗透浓缩:将过滤后的果汁在8MPa的压力下通过醋酸纤维素反渗透膜,通过反渗透浓缩技术制得猴面包的浓缩果汁;
2)柿子汁的制备:柿子,洗净、去皮取果肉,将取出的柿子果肉放入压榨机中搅拌成泥浆状,再将泥糊状的果肉置于干燥的铁锅中,加入足以浸没果肉的95%乙醇,密封加热,温度控制在50℃,时间为7小时,加热过后,打开锅盖,加入一定量的大豆粉,其添加量为柿子果肉量的0.8%,充分搅拌35分钟后,用滤布进行过滤,得到柿子汁,再将柿子汁放入蒸馏罐中,在78℃的条件下,蒸馏分离出其所含的乙醇。蒸馏结束后,用胶头滴管从蒸馏罐中吸取少量柿子汁,并将其滴入到铬酐的硫酸水溶液中,如果使清澈的铬酐的硫酸水溶液由橙色变为不透明的蓝绿色,说明柿子汁中的乙醇未完全蒸馏,需继续蒸馏,直至乙醇完全蒸馏出去即可得到柿子汁;
3)混合调配:按原料配比,将20公斤猴面包浓缩果汁、12公斤柿子汁、6公斤薄荷水、5公斤蜂蜜、6公斤柠檬汁倒入到调配罐中,之后加入51公斤的矿泉水进行调配,并充分混合;
4)均质:用卫生泵将充分混合后的溶液送入均质机中进行均质;
5)UHT杀菌:将均质后的混合溶液泵入到UHT杀菌设备中进行杀菌,杀菌温度达到130℃之后保持15秒;
6)冷却、装罐:将杀过菌的饮料冷却至室温,进行装罐。
实施例3,称取猴面包汁22份、柿子汁15份、薄荷水5份、蜂蜜5份、柠檬汁6份,矿泉水47份,其制备工艺为:
1)猴面包浓缩果汁的制备:
①初榨:将洗净的、新鲜的猴面包果肉放入双螺旋压榨机中进行榨汁,制得猴面包的初榨果汁;
②澄清:在初榨汁中加入果胶酶进行澄清处理;
③超滤:用UF膜对静置后已澄清的果汁进行过滤,除去果汁中的悬浮固定物;
④反渗透浓缩:将过滤后的果汁在8MPa的压力下通过醋酸纤维素反渗透膜,通过反渗透浓缩技术制得猴面包的浓缩果汁;
2)柿子汁的制备:柿子,洗净、去皮取果肉,将取出的柿子果肉放入压榨机中搅拌成泥浆状,再将泥糊状的果肉置于干燥的铁锅中,加入足以浸没果肉的95%乙醇,密封加热,温度控制在50℃,时间为7小时,加热过后,打开锅盖,加入一定量的大豆粉,其添加量为柿子果肉量的0.8%,充分搅拌35分钟后,用滤布进行过滤,得到柿子汁,再将柿子汁放入蒸馏罐中,在78℃的条件下,蒸馏分离出其所含的乙醇。蒸馏结束后,用胶头滴管从蒸馏罐中吸取少量柿子汁,并将其滴入到铬酐的硫酸水溶液中,如果使清澈的铬酐的硫酸水溶液由橙色变为不透明的蓝绿色,说明柿子汁中的乙醇未完全蒸馏,需继续蒸馏,直至乙醇完全蒸馏出去即可得到柿子汁;
3)混合调配:按原料配比,将22公斤猴面包浓缩果汁、15公斤柿子汁、5公斤薄荷水、5公斤蜂蜜、6公斤柠檬汁倒入到调配罐中,之后加入47公斤的矿泉水进行调配,并充分混合;
4)均质:用卫生泵将充分混合后的溶液送入均质机中进行均质;
5)UHT杀菌:将均质后的混合溶液泵入到UHT杀菌设备中进行杀菌,杀菌温度达到130℃之后保持15秒;
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (2)
1.一种猴面包饮料及其制备方法,其特征在于,按照重量份数计算:猴面包汁18份-22份、柿子汁10份-15份、薄荷水4份-7份、蜂蜜3份-5份、柠檬汁5份-8份,余量为矿泉水。
2.根据权利要求1所述的的一种猴面包饮料及其制备方法,其特征在于通过以下步骤加以制备:
1)猴面包浓缩果汁的制备:
①初榨:将洗净的、新鲜的猴面包果肉放入双螺旋压榨机中进行榨汁,制得猴面包的初榨果汁;
②澄清:在初榨汁中加入果胶酶进行澄清处理;
③超滤:用UF膜对静置后已澄清的果汁进行过滤,除去果汁中的悬浮固定物;
④反渗透浓缩:将过滤后的果汁在1-10MPa的压力下通过醋酸纤维素反渗透膜,通过反渗透浓缩技术制得猴面包的浓缩果汁;
2)柿子汁的制备:柿子,洗净、去皮取果肉,将取出的柿子果肉放入压榨机中搅拌成泥糊状,再将泥糊状的果肉置于干燥的铁锅中,加入足以浸没果肉的95%乙醇,密封加热,温度控制在50-65℃,时间为5-8小时,加热过后,打开锅盖,加入一定量的大豆粉,其添加量为柿子果肉量的0.75%-0.9%,充分搅拌30-40分钟后,用滤布进行过滤,得到柿子汁,再将柿子汁放入蒸馏罐中,在78℃的条件下,蒸馏分离出其所含的乙醇,蒸馏结束后,用胶头滴管从蒸馏罐中吸取少量柿子汁,并将其滴入到铬酐的硫酸水溶液中,如果使清澈的铬酐的硫酸水溶液由橙色变为不透明的蓝绿色,说明柿子汁中的乙醇未完全蒸馏,需继续蒸馏,直至乙醇完全蒸馏出去,即可得到柿子汁;
3)混合调配:按原料配比,将猴面包浓缩果汁、柿子汁、薄荷水、蜂蜜、柠檬汁倒入到调配罐中,之后加入余量的矿泉水进行调配,并充分混合;
4)均质:用卫生泵将充分混合后的溶液送入均质机中进行均质;
5)UHT杀菌:将均质后的混合溶液泵入到UHT杀菌设备中进行杀菌,杀菌温度达到130-135℃之后保持15-18秒;
6)冷却、装罐:将杀过菌的饮料冷却至室温,进行装罐。
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